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Danisco's hydrocolloids are all water-soluble (except MCC) polysaccharides. The dosage required is very low, which makes these hydrocolloids highly suitable for use in food products.

The water-binding properties of hydrocolloids are used for viscosifying and gelling purposes in food. Several of the products also interact with proteins, allowing for protein stabilisation and protection applications.

Application areas

Hydrocolloids span a wide range of applications and are widely used for e.g.:

• gelling fruit systems 
• stabilising dressings and sauces
• protein stabilisation in acidified dairy beverages, 
• water binding in meat, 
• stabilising ice cream

To a large extent, the use of hydrocolloids also influences the texture and consequently the mouthfeel and eating experience of foods. Our specially developed textural ingredient can create new exciting textures.

Products

Danisco produces eight types of hydrocolloids, all manufactured from selected high-quality natural raw materials:

• Pectin
• LBG
• Guar
• Alginate
• Carrageenan
• Xanthan
• Cellulose gum
• Microcrystalline cellulose

Legal status

Health authorities control the use of hydrocolloids as they do the use of many other food additives. The extent to which hydrocolloids may be used in food, and the maximum dosage permitted, often vary considerably.

International organisations such as the FAO/WHO Codex Alimentarius Commission and the EU are seeking to harmonise regulations for the use of hydrocolloids, but differences still exist. Consequently, relevant legislation should be consulted before using hydrocolloids in food products.

The FAO/WHO Expert Committee on Food Additives has given the ADI (Acceptable Daily Intake) classification “not specified” for the hydrocolloids listed below. “Not specified” means that, on the basis of the available data (chemical, biochemical, toxicological and other), the total daily intake of the substance, arising from its use at the levels necessary to achieve the desired effect and from its acceptable background in food, does not, in the opinion of the Committee, represent a hazard to health. For this reason, and for the reasons stated in the individual evaluations, the establishment of an acceptable daily intake is not deemed necessary.

	Accepted Daily Intake (ADI) (mg/kg body weight)	US FDA reference	EU number
Pectin	Not specified	184.1588 (GRAS)	E440
Guar gum	Not specified	184.1339 (GRAS)	E412
Locust bean gum	Not specified	184.1343 (GRAS)	E 410
Alginic acid	Not specified	184.1011 (GRAS)	E400
Sodium alginate	Not specified	184.1724 (GRAS)	E401
Potassium alginate	Not specified	184.1610 (GRAS)	E402
Ammonium alginate	Not specified	184.1133 (GRAS)	E403
Calcium alginate	Not specified	184.1187 (GRAS)	E404
Carrageenan	Not specified	172.620	E407
Processed eucheuma seaweed	Not specified	172.620	E407a
Xanthan gum	Not specified	172.695	E415
Cellulose gum	Not specified	182.1745	E466
Microcrystalline cellulose / Cellulose gel	Not specified	Unlisted GRAS	E460/E466

The information contained in this table was correct at the time of publication. Revisions may have occurred since.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.